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Grilled Onion and Sour Cream Dip

Recipe from Weber's Ultimate Grilling by Jamie Purviance

Difficulty: easy
  • People

    Serves 6 to 8

  • Prep Time

    15 mins

  • Grilling Time

    25 to 35 mins

Ingredients
Instructions

the Ingredients

Grilled Onion And Sour Cream Dip

Grilled onions

  • 3 medium yellow onions, about 1½ pounds total
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • ½ teaspoon kosher salt

Dip

  • 1 cup sour cream
  • 4 ounces (½ cup) cream cheese, softened
  • ¼ cup mayonnaise
  • 1 garlic clove, minced or pushed through a press
  • 1 teaspoon kosher salt
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground black pepper
  • ¼ teaspoon hot sauce, such as Tabasco®
  • 2 tablespoons finely chopped fresh chives, divided
  • Sturdy potato chips or pita chips

Special Equipment

  • perforated grill pan

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into ¼-inch-thick half-moons.
    Prepare the grill for cooking over medium heat (400°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into 1/4 inch thick half-moons.
    Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into 1/4 inch thick half-moons.
  • In a large bowl combine the onions, oil, thyme, and salt and toss to coat the onions evenly.
  • Spread the onion mixture in an even layer on a large perforated grill pan.
  • Set the grill pan over direct medium heat and cook the onions, with the lid closed, until soft and golden brown, 25 to 35 minutes, stirring about every 5 minutes.
    Set the grill pan over medium heat and cook the onions, with the lid closed, until soft and golden brown, 25 to 35 minutes, stirring about every 5 minutes.
  • Remove the grill pan from the grill and let the onions cool to room temperature. Discard any onion bits that have turned black (to avoid any unwanted bitter flavors).
  • In a food processor combine all of the dip ingredients except the chives. Process until blended. Add the onions and pulse to a dip consistency with some onion pieces remaining. Add all but ½ teaspoon chives and pulse once. Transfer to a bowl, sprinkle with the reserved chives, and serve with the chips.

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